Rinse the beans

• Rinse and drain the chickpeas, black beans and cannellini beans in a colander.

Prepare the vegetables

• Dice the cucumber, removing the seeds.
• Dice the bell pepper and chop the red onion.
• Quarter the cherry tomatoes and slice the banana peppers.
• Halve the pitted olives.

Combine the salad

• Add the beans, cucumber, bell pepper, red onion, cherry tomatoes, banana peppers and olives to a large mixing bowl.
• Crumble in the feta cheese and add the chopped cilantro and parsley.

Make the dressing

• In a small cup, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard and honey.
• Season with salt, black pepper, onion powder, garlic powder and paprika, then mix well and taste.

Dress and serve

• Drizzle the dressing over the salad and toss to combine.
• Serve with tortilla chips or your favorite protein; keeps 3 to 4 days in the fridge.